Eating Italy: A Chef's Culinary Adventure (53 page)
Read Eating Italy: A Chef's Culinary Adventure Online
Authors: Jeff Michaud
Via Gaetano Donizetti, 25
24129 Bergamo
Province of Bergamo, Italy
+39 035 575538
Vetri Ristorante
1312 Spruce Street
Philadelphia, PA 19107
215-732-3478
SHOPS AND MARKETS IN ITALY
5 Terre Gelateria e Crêperia
Via Antonio Discovolo, 248
19010 Manarola
La Spezia, Italy
Cazzamali Macelleria
Via Gaspare Vezzoli, 2
26014 Romanengo
Province of Cremona, Italy
+39 0373 72101
Eataly
Via Nizza 230, Lingotto
Turin 10126
Province of Turin, Italy
+39 011 19506801
Gelateria Peccati de Gola
Via Mazzini 174, Albino
Lombardia 24021, Italy
+39 035 752299
Mangili Macelleria
Via Roma, 17
Paladina
Bergamo Italy
+39 035 542116
Pesceria Orobica
Via Bianzana, 19
24124 Bergamo
Province of Bergamo, Italy
+39 035 4172611
Salone del Gusto
Via Nizza, 280
10100 Turin
Province of Turin, Italy
+39 0172 419611
WINERIES IN ITALY
Bellavista
Via Bellavista, 5
Adro
Province of Brescia, Italy
Ca’ del Bosco
Via Albano Zanella, 13
Erbusco
Province of Brescia, Italy
+39 030 7766111
Ceretto
Località S. Cassiano 34
12051 Alba
Province of Cuneo, Italy
+39 0173 282582
Clerico
Località Manzoni, 22/A
12065 Monforte d’Alba
Province of Cuneo, Italy
+39 0173 78171
Marchesi di Grésy
Strada della Stazione, 21
12050 Barbaresco
Province of Cuneo, Italy
+39 0173 635221
Rocche dei Manzoni
Località Manzoni Soprani, 3
12065 Monforte D’Alba
Province of Cuneo, Italy
+39 0173 78421
Scavino
Via Alba-Barolo, 59
12060 Castiglione Falleto
Province of Cuneo, Italy
+39 0173 62850
HOTELS AND INNS IN ITALY AND THE UNITED STATES
Agriturismo Armea
Località Armea
25015 San Martino della Battaglia
Desenzano
Province of Brescia, Italy
+39 030 9910481
B&B Novecento
Via Ricasoli, 10
50122 Florence
Province of Florence, Italy
+39 05 5214138
Ca’ du Rabajà
Localita Rabajà 28
12051 Barbaresco
Province of Cuneo, Italy
+39 0173 635016
Donna Franca
Trappitello
Province of Messina, Italy
+39 3473713686
Hotel Florida
Via S. Biaggini, 35
19032 Lerici
La Spezia, Italy
+39 0187 967332
Locanda Armonia
Località Redona
Trescore Balneario
Province of Bergamo, Italy
+39 035 4258026
Locanda del Biancospino
Via Monte Beio, 26
24026 Leffe
Province of Bergamo, Italy
+39 035 7172161
Parson’s Post House
62 Shore Road
Ogunquit, ME 03907
207-646-7533
I slept through English class, so writing this book has been challenging to say the least. It could not have happened without the love, support, and creativity of so many people.
Claudia: Meeting you was the greatest moment in my life. You filled my heart and opened yours to me. I would not be the husband, chef, and father I am today without having you by my side. And this book could not have happened without you.
Sei tutto per me amore e Ti amo con tutto il mio cuore!
(You are everything to me, my love, and I love you with all of my heart!)
Mom and Dad: Thank you for standing by me on every decision I made—even when you thought they were stupid decisions. I know there were times when you couldn’t imagine why I was doing what I was doing, but you both were always there for me. I love you both very much.
Marc Vetri: When we first met, I was living larger than life and knew nothing about the simplicities of it. Meeting you showed me that life was as simple as a plate of spaghetti with tomatoes and basil. You changed my life not only professionally but also personally. I couldn’t have asked for a better mentor, partner, and best friend.
Jeff Benjamin: When Marc hired me and you weren’t so sure about it, there was no way I was going to make you regret taking that chance. Ten years later, I want to say thank you. Without you, I would not have taken my first trip to Italy and fallen in love with the country, about which I knew little. Your knowledge of wine and business is endless, and the classes you held with me were priceless. I continue to learn from you every day as a partner and friend.
Brad Spence: Cooking with you in the kitchen at Vetri was a lot of fun. We shared the same passion and style of cuisine, and it was amazing to bounce ideas off each other and create great tasting menus together. I knew from early on that you were going to fit into this family. Thanks for always inspiring me.
Miles Angelo: Without you, Miles, I would have never met my Claudia, Marc, or Jeff. Thank you for bringing these people into my life and giving me the tools I needed to grow as a young chef.
Clare Pelino: Thanks for finding a home for this book. Your hard work and persistence really paid off, and I look forward to our new friendship and projects in the future.
Osteria Crew: What can I say? You guys are the best!!! I am so lucky to have all of you and can’t thank you enough for your hard work, not only for the book, but for every day that you put your heart and soul into Osteria.
Brad Daniels: Since Osteria opened, I have never felt as comfortable with someone’s running the kitchen in my absence as I have with you. Your enthusiasm, skill, and dedication never cease to amaze me. Thank you for all the work you did for this book. I couldn’t have done it without you.
Vetri family: This is becoming one giant family and it keeps filling up with some of the most caring, talented, and hard-working individuals I know. Together, we have created a family that I am proud to be a part of. Thank you all.
Kelly Campbell: How you were able to capture the rustic essence of my food and the places we visited in Italy is beyond me. You’re a rock star, and it was a lot of fun to work with you on this project. Can’t wait till the next one.
David Joachim: We finally did it! After revising the proposal four times and wading through endless manuscript revisions, we have put together a very special book. From the beginning, you not only saw my vision but were able to capture my voice. And I don’t think I ever saw anyone able to eat as much food as you did in Italy. That was pretty impressive. Thank you for your hard work and for becoming a dear friend.
Running Press: Thank you to my editor Kristen Green Wiewora, book designer Josh McDonnell, and the rest of the team at Running Press for helping to make this a real, live book.
Giuseppina Carrara:
Pina, non ho parole per dirti quanto la tua famiglia ha cambiato la mia vita. Tu sei una persona molto speciale, in tanti modi. Mi hai accettato nella tua casa come fossi un figlio fin dal primo momento. Mi auguro tu senti quanto sei importante per me. Ti voglio tanto bene e grazie per tutte le ricette di famiglia—è il nostro segreto!
(Pina, I don’t have the words to describe how your family changed my life. You are a very special person in many ways. You accepted me into your house as if I were your own son. I hope you feel the same. I love you, Pina, and. . . thank you for all the family recipes—it’s our little secret!)
Andrea Forcella:
Ciao, Zio! Tutte le volte che ho un dilemma con la pasticceria, tu ci sei. Hai sempre la risposta giusta o la ricetta perfetta per togliermi dai pasticci. In questi anni siamo diventati grandi amici e mi sento molto fortunato di averti nella mia vita. Grazie, Andrea, per la tua amicizia e per condividere la tua “dolce arte” con me.
(Hey, Uncle! Every time I have a problem or question in the pastry kitchen, you are always there. You have the right answer and perfect recipes. Over the years, we have become great friends, and I am very fortunate to have you in my life. Thank you, Andrea, for your friendship and for sharing your culinary knowledge with me.)
Antonio and Francesco:
Ricordo quando ho iniziato da voi a “LoRo” e avevate solo otto tavoli. Sono passati solo pochi anni e adesso avete un ristorante bellissimo e siete stati premiati con la stella Michelin. Complimenti!!! Vi ringrazio per l’opportunità che mi avete dato dieci anni fa senza nemmeno conoscermi. Adesso siete per me come due fratelli e vi considero parte della mia famiglia.
(I remember when I started at LoRo and you only had eight tables. Only a few years have passed and now you have a Michelin Star. Congratulations!!! I want to thank you for the opportunity you gave me ten years ago without even knowing me. Now you both have become like brothers and part of my family.)
Paolo Frosio:
Il lungo periodo che ho passato nella tua casa e nel tuo ristorante è stato una delle migliori esperienze della mia vita. Non solo ho imparato un sacco di cose nella tua cucina ma ho anche incontrato la mia Claudia lì. Frosio rimarrà sempre un posto speciale per noi. Paolo, sei uno chef che ammiro molto e ti ringrazio per tutto quello che hai fatto per me.
(It’s been a long time since we worked together, but that time in your kitchen was one of the best experiences of my life. Not only did I learn a lot from you, but I also met Claudia there. For us, Frosio will always remain a special place. Paolo, you are a chef that I admire and I would like to thank you for everything you have done for me.)
Matteo Breda:
Carissimo.
. .
come si fa a ringraziare cupido? Senza di te non avrei mai conosciuto Claudia.
. .
La tua passione e creativitá mi hanno sempre affascinato e ci hanno unito al punto di sentirci come due vecchi amici. Questo libro è il frutto dalla mia esperienza in Italia e in parte lo devo a te Cupido-MacGyver!
(My dearest friend. . . how do I say thank-you to a Cupid? Without you, I never would have met my Claudia . . . Your passion and creativity have always fascinated me, and it has united us like two old friends. This book is about all of my experiences in Italy, and I owe it to you, Cupid-MacGyver!)
DAVID JOACHIM THANKS:
Jeff Michaud, for opening a window to your world and letting me climb in, live there, and tell your story.
Brad Daniels, for being supremely organized.
Kelly Campbell, for laughing at all the “hide the salami” jokes with Mr. Bull Dick.
Anthony Christian diMarco, for accepting the job of Key Grip, and for sleeping in Italy.
Carrie Havranek, for smiling during hellish days of recipe-testing and broken ovens.
All the tasters who ate and swooned and critiqued during recipe testing, including Selene Yeager, Dave Pryor, Keith Plunkett, Christine Fennessy, Matt Morrison, Jaime Livingood, Tom Aczel, Andrew Brubaker, Bill Melcher, Doug Ashby, and the Peoples family.
August Joachim and Maddox Joachim, for trying everything, including roasted pig eyes.
And to life’s best ride partner, Christine Bucher, for pushing me, picking up my slack, and helping another cookbook to see the light of day.
